Fresh Corn Soup in Crock pot
For about a week we have had heavy snow and below zero temperatures (I miss Florida). This Wednesday we had a lot of snow so my daughter and I had to go outside and clean our driveway. On days like this I miss summer! In order to bring at least a tiny piece of the summer into my home and also to help us to warm up after a few hours shoveling snow, I decided to make this very bright and sweet tasting Corn Soup. Basically what you need is a fresh corn on the cob and all of the vegetables that you have in your refrigerator. The bouillon for this soup I made out of corn cobs which enhances the flavor of this soup giving it a nice sweet taste and huge aroma. I roasted my vegetables in the oven as it will help to bring a nice roasted flavor to the soup.
This soup can be cooked on the stove top as well.
For about 6 servings you will need:
• 4 corn’s ears
• 8-9 asparagus florets chopped
• 1 onion chopped
• 1 tomato
• 3-4 cloves of garlic minced
• 3 small or 1 large zucchinis chopped
• 3 tablespoons of olive oil
• 1/4 cup of heavy cream
• 6 cups of water
• handful of fresh parsley or cilantro chopped
• 1 tablespoon of sweet paprika
• salt and pepper to taste
Preheat oven to 375F. Slice corn kernels with sharp knife into the mixing bowl as it shown bellow, save the cobs for your bullion.
Cut tomato in half and take the seeds out, chop it and add to the corn.
Then add chopped asparagus, and zucchinis.
Pour olive oil on top of the vegetables, then sprinkle with salt and pepper to taste and mix it well until all vegetables covered with oil. Spread your vegetables on baking sheet and roast them in the oven for about 25-30 minutes, they are done when corn turns golden brown.
Remove your vegetables from the oven a set them aside.
In large skillet brown your chopped onion and garlic until golden brown, turn heat off and set it aside.
Place reserved cobs into Crock pot, pour water on top of them and cook it on high for about 4 hours.
After time passes remove corn cobs then add your onions, and roasted vegetables into the pot continue to cook for about 30 minutes. Then add paprika, salt and pepper to taste and cream and cook another 30 minutes.
It is done!
Serve Corn soup with fresh chopped cilantro and bacon bits. Enjoy!